Bright, colorful, and inspired by the classic ice cream, these rainbow sherbet cupcakes are bursting with fruity flavors. Each cupcake is infused with strawberry, orange, and lime and topped with Swiss meringue buttercream. They’re perfect for summer!
What screams summer more than rainbow sherbet ice cream?? With flavors like strawberry, orange, and lime swirled together, it’s a super fun and colorful treat.
Each cupcake captures the same vibrant flavors of the classic ice cream and is topped with a Swiss meringue buttercream to mimic the creamy texture that makes rainbow sherbet so irresistible!
Tips for Perfect Cupcakes
Use a kitchen scale. Baking with a scale is my #1 baking tip! If you don’t have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Use high-quality extracts. This ensures that the flavors are vibrant, authentic, and true to the classic taste of rainbow sherbet without tasting too artificial.
Cool before frosting. Frosting warm cupcakes is a recipe for disaster! They will need at least one hour to cool sufficiently.
Use a piping bag. A piping bag will give you a professional-looking finish. I use three 21″ bags and put them inside of a large 24″ bag.
Garnish with fun sprinkles. The cupcakes look gorgeous with just the swirled colors, but a pop of sprinkles is always a good idea! I use white, green, and pink pearl sprinkles.
Ingredient Notes and Substitutions
Sour cream: This ingredient adds moisture, richness, and a slight tang to the cupcakes. If needed, you can substitute it with full-fat plain Greek yogurt.
Flavor extracts: After much research, I found the flavors vary among brands of rainbow sherbet. For this recipe, I decided to go with strawberry, orange, and lime because they tasted most similar to what I remember. However, you can replace the strawberry with raspberry or pineapple instead of lime. It’s important to use high-quality extracts because they are the main flavor. My favorite brands are Cook’s, Olive Nation, and Nielsen Massey.
Cake flour: For a super light and tender cupcake texture, cake flour is used. I don’t recommend substituting it with all-purpose flour or the cupcake will have a tougher and more dense texture.
Recipe Instructions
Step 1: Mix the dry ingredients. Use a stand mixer for ease! Combine all the dry ingredients, then mix in the butter on low speed until it looks sandy.
Step 2: Whisk together the wet ingredients. In a large bowl with a spout, whisk together all of the wet ingredients.
Step 3: Mix the cupcake batter. Pour half of the wet ingredients into the bowl and mix on low speed until the flour is moistened. Then mix in the rest until smooth and combined.
Step 4: Bake the cupcakes. Scoop the cupcake batter into the lined cupcake pan. Each liner should be half full. Do not overfill them!
Step 5: Color the Swiss meringue buttercream. Separate the buttercream into three bowls, coloring them pale green, pale orange, and pale pink. Fill three separate piping bags with each color, then put them all inside one large bag with an open star tip.
Step 6: Decorate the cupcakes. Pipe the buttercream on top of each cooled cupcake, decorate with sprinkles, and enjoy!
Storage and Freezing
Storage: Leftover cupcakes should be kept in an airtight container at room temperature for 1-2 days. I do not recommend keeping them in the fridge because they tend to dry out.
Freezer: You can freeze any cupcakes in an airtight container for up to three months. Let them defrost at room temperature before serving!
FAQs
No, it is important to use cake flour for the best results. I found when testing that using all-purpose flour will result in dense, tough cupcakes.
I used Cook’s strawberry extract and Olive Nation’s orange and lime extract. The brand I don’t recommend using is McCormick because they have a really strong artificial flavor.
The flavors vary from brand to brand. I use strawberry, lime, and orange, but you could also make them with pineapple or raspberry instead!
Use gel food coloring for vibrant colors without altering the texture of the batter. My favorite brand is Americolor.
More Bakery Style Cupcakes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Rainbow Sherbet Cupcakes
Ingredients
Cupcake Batter
- 1 1/2 cups cake flour *See notes below for measuring*
- 3/4 cup + 2 tablespoons granulated sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
- 1 teaspoon strawberry extract
- 3/4 teaspoon orange extract
- 1/2 teaspoon Lime extract
- 4 tablespoons unsalted butter room temperature
Swiss Meringue Frosting
- 4-5 large egg whites
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter cool room temperature & cut into tablespoon pieces
- 1 teaspoon strawberry extract
- 1/2 teaspoon orange extract
- 1/4 teaspoon lime extract
- pinch of fine sea salt
- Americolor Gel food coloring pink, orange, and green
- Sprinkles for decorating
Instructions
Make the Cupcakes
- Line a 12-cup cupcake pan with liners and preheat the oven to 350°F/180°C. This recipe makes about 15 cupcakes- you will need to use two pans or bake the last cupcakes after the first batch.
- Whisk together the flour, sugar, baking powder, and salt into the bowl of a stand mixer.1 1/2 cups cake flour, 3/4 cup + 2 tablespoons granulated sugar, 1 3/4 teaspoons baking powder, 1/2 teaspoon fine sea salt
- In a separate bowl, whisk together the milk, oil, sour cream, eggs, strawberry extract, lime extract, and orange extract.1/2 cup whole milk, 1/4 cup vegetable oil, 1/4 cup sour cream, 2 large eggs, 1 teaspoon strawberry extract, 3/4 teaspoon orange extract, 1/2 teaspoon Lime extract
- Mix the butter into the dry ingredients on low speed until crumbly, about 2-3 minutes.4 tablespoons unsalted butter
- Pour half of the whisked wet ingredients into the bowl and mix on low speed until the flour is moistened. Then scrape down the bowl.
- Mix in the remaining wet ingredients and mix until smooth and combined.
- Scoop the batter into the cupcake liners so that each one is 1/2 full. Bake for 15-20 minutes or until the tops bounce back when touched. Let the pan cool on a wire rack.
Make the Buttercream
- In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook until the sugar is dissolved and a thermometer reads 165°F.4-5 large egg whites, 1 1/2 cups granulated sugar
- Pour the meringue into a stand mixing bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about 10-15 minutes.
- Switch to the paddle attachment, turn the speed down to low, and mix in the butter 1-2 tablespoons at a time. When all of the butter is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the extracts and salt.2 cups unsalted butter, 1 teaspoon strawberry extract, 1/2 teaspoon orange extract, pinch of fine sea salt, 1/4 teaspoon lime extract
Assemble
- Split the buttercream into 3 bowls. Color each one pastel green, pastel pink, and pastel orange. Fill a piping bag with each color, then place all of them into one large piping bag fitted with an open star tip. Frost the top of each cupcake, then decorate with sprinkles.Americolor Gel food coloring, Sprinkles
Video
Notes
Nutrition
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